Brothy Butter Beans Recipe

Recently, we visited a restaurant who had a nice dish of brothy beans, and it inspired this recipe with spinach.

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Author: Kali Star

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Brothy Butter Beans

Ingredients

• 3 Cups of Cooked Butter Beans
• 2 Cups of Vegetable Broth
• 1 Bunch of County Line Harvest, Bloomsdale Spinach, or 1/4 Pound
• 1 Cup Chopped Spring Onion, or alternative
• 2 Tbsp. Sky Valley Organic Red Sofrito Sauce
• 1 Tbsp. Jovial All Purpose Einkorn Flour
• A healthy cooking oil (Organic Avocado Oil)
• Olive Oil
• 1 Tsp. Paprika
• Fresh Parsley
• Chili Flakes, Thyme, Sea Salt, and Black Pepper

Instructions

1. If you are cooking dry butter beans, soak them for 2-3 days, changing the water every day. I cook the beans a day before I make this recipe so they're ready to go. In a large pot of water cook the beans for about an hour, then drain them and put them in a container in the fridge.
2. Use a wide pan with a lid. Sauté the onions with some heated avocado oil for about 3 minutes. Then add 1. Tbsp of flour and mix.
3. Add the sofrito sauce and mix.
4. Add 2 cups of broth and the beans. Throw in some fresh or dry thyme, paprika, and chili flakes.
5. Bring to a simmer and cook for 10 minutes, then add the spinach, cover the pan with a lid, and let the spinach cook down for a couple of minutes.
6. (extra) If you're ok with eggs, you can also crack 2 eggs in the pan, and let them simmer until the yolk is cooked light-medium, about 7 minutes.
7. Plate and garnish with fresh parsley, onions, black pepper, add sea salt if needed, and drizzle it with olive oil. You can also add parmesan on top.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #brothybeans